Homemade flakey pie crust is my fourth episode for my Skip the Store series. I think it’s such a good skill to have in your back pocket to make all your pie recipes even better! It features crisp golden edges and tender flaky layers making it the perfect upgrade for any fillings.
Info and tips for homemade flaky pie crust
Here are some key tips to help make your pie crust successful!
- Keep everything as cold as possible. Pastry dough needs to be cold in order to make those flakey buttery layers. So wherever possible, chill the dough. Never let it sit out at room temp.
- Don’t overwork the dough. You still want to see pieces of butter throughout the dough, so only mix until it just comes together. Try to use your hands as little as possible because of the natural heat they create.
- Add the ice water slowly. Adding too much at a time can make it too sticky and tough.
- Roll out the dough gently. This will help it not stick and create an even circle.
Equipment
This is the the Pie Dish that I used. I like how the edges are already crimped!
Using a Pastry Cutter really helps when making any sort of pastry. You can also use a fork, it’s just a bit more difficult.
Ingredients for homemade flaky pie crust
- 2 ½ cups AP flour
- 1 tsp salt
- 1 tbsp sugar
- ¾ cup unsalted butter, cold and cubed
- ½ cup vegetable shortening, cold and cubed
- ½ cup ice water (you may not need all of it)
- Egg wash
- Coarse sugar
Instructions
- In a large bowl whisk your flour, salt, and sugar together.
- Next add in the cold cubed butter and shortening. Use a pastry cutter or fork to work the butter and shortening into the flour until you have small pea sized bits of fat with some larger flakes.
- Then sprinkle in 1 tbsp of ice water at a time (you may not use all of the 1/2 cup), mixing gently until the dough starts to form large clumps and just holds together when pressed. Feel free to feel it with your hands. It should feel damp but not sticky, and be able to hold its shape. Don’t overwork the dough, you still want streaks of butter and layers!
- Pour out the dough onto a clean surface and gently bring it together. If it feels a little dry, dampen your fingers as you form it into a ball. Once it comes together, split it into two discs and chill for at least 1 hour or overnight.
- Once it has chilled, roll out 1 disc (leaving the other in the fridge) on a well floured surface to avoid sticking. You can flip it a couple times and work gently and slowly to make an even circle about an 1/8 inch thick. Some cracks are okay, just gently pinch back together with damp fingers. Try to work as quickly as possible as the warmer the dough gets, the more difficult to work with it becomes.
- Use your rolling pin to transfer the dough to your pie dish by slowly peeling back the dough onto the rolling pin towards you. This part can be tricky, so be patient with yourself if it’s your first time! If it is sticking, add some more flour to the surface and rolling pin. Once you have it rolled up, roll it out over the pie dish.
- Press the edges in to create a nice crimped edge. At this point you can add whatever fillings you’d like!
- Repeat the same rolling process for the second disc (make sure your pie crust with fillings is back in the fridge again). You can add the whole top on your pie, or cut into strips and make a fun woven design how I did! Watch my video tutorial for a visual walk through!
- Brush your pie with egg wash and sprinkle with coarse sugar if desired. Bake your pie according to your recipe’s instructions and enjoy!
If you liked this one be sure to check out these:
Homemade flakey pie crust features crisp golden edges and tender flaky layers making it the perfect upgrade for any fillings. In a large bowl whisk your flour, salt, and sugar together. Next add in the cold cubed butter and shortening. Use a pastry cutter or fork to work the butter and shortening into the flour until you have small pea sized bits of fat with some larger flakes. Then sprinkle in 1 tbsp of ice water at a time (you may not use all of the 1/2 cup), mixing gently until the dough starts to form large clumps and just holds together when pressed. Feel free to feel it with your hands. It should feel damp but not sticky, and be able to hold its shape. Don't overwork the dough, you still want streaks of butter and layers! Pour out the dough onto a clean surface and gently bring it together. If it feels a little dry, dampen your fingers as you form it into a ball. Once it comes together, split it into two discs and chill for at least 1 hour or overnight. Once it has chilled, roll out 1 disc (leaving the other in the fridge) on a well floured surface to avoid sticking. You can flip it a couple times and work gently and slowly to make an even circle about an 1/8 inch thick. Some cracks are okay, just gently pinch back together with damp fingers. Try to work as quickly as possible as the warmer the dough gets, the more difficult to work with it becomes. Use your rolling pin to transfer the dough to your pie dish by slowly peeling back the dough onto the rolling pin towards you. This part can be tricky, so be patient with yourself if it's your first time! If it is sticking, add some more flour to the surface and rolling pin. Once you have it rolled up, roll it out over the pie dish. Press the edges in to create a nice crimped edge. At this point you can add whatever fillings you'd like! Repeat the same rolling process for the second disc (make sure your pie crust with fillings is back in the fridge again). You can add the whole top on your pie, or cut into strips and make a fun woven design how I did! Watch my video tutorial for a visual walk through! Brush your pie with egg wash and sprinkle with coarse sugar if desired. Bake your pie according to your recipe's instructions and enjoy! The discs can be frozen for up to 3 months. Don't try to double the recipe as it becomes too much to work with successfully. Homemade Flaky Pie Crust
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